Jamie Oliver Pork Agnolotti

This delicious pork agnolotti recipe by Jamie Oliver is a comforting homemade pasta dish filled with rich, savory pork, Parma ham, and Parmesan. The silky, delicate pasta parcels are perfect for a cozy meal and can be served with a simple broth or your favorite sauce. It’s easier than you think and a great way to enjoy fresh, homemade pasta! (inspired by Jamie Oliver)

Ingredients Needed

For the Dough:

• 1 tsp saffron strands (optional)
• 500g (4 cups) Tipo “00” flour, plus extra for dusting
• 9 large free-range eggs

For the Filling:

• 2 cloves garlic
• 90g (3 oz) higher-welfare Parma ham
• 50g (½ cup) Parmesan cheese, grated
• 100g (3½ oz) leftover cooked free-range chicken (optional)
• 1 tsp bicarbonate of soda (baking soda)
• 500g (1.1 lbs) higher-welfare minced pork (20% fat)
• 1 whole nutmeg, for grating
• 4 ice cubes

How To Make Jamie Oliver Pork Agnolotti

1. Soak the Saffron (if using): Place the saffron in a small bowl with 2 tbsp of boiling water and set aside.
2. Make the Pasta Dough: In a food processor, combine flour, 3 whole eggs, and the saffron water. Separate the remaining 6 eggs, adding yolks only to the mix (save the whites for later). Blitz until it forms fine crumbs, then blend until it comes together into a dough.
3. Knead the Dough: Turn the dough out onto a floured surface. Knead for 5 minutes until smooth, wrap and rest for 10 minutes. Knead again for another 5 minutes, then rest for 30 minutes more until the dough becomes firm and pale.
4. Prepare the Filling: Wipe out the food processor. Blitz garlic, Parma ham, Parmesan, and chicken (if using) until finely chopped. Add pork mince, ½ tsp grated nutmeg, salt, and ice cubes. Blitz until smooth and fluffy. Transfer to a piping bag and chill for 15–20 minutes.
5. Roll and Fill the Pasta: Roll out the dough into a super-thin rectangle (you should almost see through it). Pipe a thin line of filling along one edge. Brush water just above the filling, fold the pasta over, and press to seal. Shape into agnolotti by pressing every 1.5cm and cutting between each.
6. Cook the Agnolotti: Bring salted water to a boil. Cook the agnolotti for 6–8 minutes until tender but still firm. Serve with broth, sage butter, or your favorite sauce.

Why I Love This Recipe

Homemade pasta always feels special, and this Jamie Oliver Pork Agnolotti is the ultimate weekend project. I made it with friends over a glass of wine, and shaping the little pasta parcels together was just as fun as eating them. Rich, comforting, and totally worth the effort.

Recipe Tips

• Use Tipo “00” flour: It gives the pasta that silky texture you want.
• Keep the dough flexible: Adjust with water or flour as needed during kneading.
• Chill the filling: A firm filling pipes cleaner and shapes easier.
• Roll very thin: You should nearly see your hand through the pasta sheet.
• Seal tightly: Press out all air to avoid bursting during cooking.

How To Store and Reheat Jamie Oliver Pork Agnolotti

• Refrigerate: Let cooked agnolotti cool and store in an airtight container for up to 3 days.
• Freeze: Arrange uncooked agnolotti on a lined tray and freeze until firm. Transfer to bags or containers and freeze for up to 2 months. Cook from frozen in boiling water for 7–9 minutes.
• Reheat: Boil gently for 1–2 minutes until warmed through. Avoid microwaving to preserve texture.

FREQUENTLY ASKED QUESTIONS

• Can I make the dough without saffron? Absolutely. It’s optional and just adds a subtle color and aroma.
• Can I use a pasta machine? Definitely—it makes rolling much easier and more even.
• What sauce works best? A light sage butter or chicken broth lets the filling shine.
• Can I make this vegetarian? You can swap the pork with finely mashed beans and a little miso for richness.
• How do I keep them from sticking? Dust with flour and space them out on trays until cooking or freezing.

Nutrition Facts

Serving Size: 1 serving (235g)

• Calories: 476
• Total Fat: 19.1g
• Saturated Fat: 6.6g
• Total Carbohydrate: 42.5g
• Dietary Fiber: 1.7g
• Sugars: 1.1g
• Protein: 33.9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Stuffed Dumplings
• Jamie Oliver Posh Fish & Chips
• Jamie Oliver Fish & Chips
• Jamie Oliver Lemon Fish, Spuds & Spinach Sauce